Veal Tartare

Sunflower Seeds, Caviar, and Crab Chips

Chef Jamie Bissonnette of Toro | Boston
Yield: 4 servings

Adapted by StarChefs | August 2020

INGREDIENTS:

Dijon Dressing:
30 grams Dijon mustard
25 grams ketchup
30 grams minced capers
25 grams minced cornichon
2 yolks
25 grams gochujang
1 shallot, brunoised
Minced chives
Thinly sliced green onion
Salt
Black pepper
1 tablespoon aioli

To Assemble and Serve:
280 grams European veal sirloin, chilled
7 milliliters extra virgin olive oil
Fresh horseradish, grated on microplane
Finely chopped chives
Toasted sunflower seeds
Fleur de sel
Olive oil
Mixed herbs
Edible flowers
4 quail eggs
12 grams Osetra caviar
18 fried crab chips, room temperature

METHOD:

For the Dijon Dressing:
In a bowl, combine all ingredients. 

For the Assembly:
Hand-mince veal, keeping the meat as cold as possible. (Slicing the veal thin and freezing it in a single layer is helpful.) In a bowl over ice, combine minced veal and oil. (The oil protects the meat from the acidity of the dressing.) Add dressing and combine. Divide tartare evenly among 4 serving bowls. Top with remaining ingredients or serve chips on side so they don’t get soggy. CHOW IT DOWN! 

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